Pumpkin mustard terrine (Print Version)

# Ingredients:

01 - 400 g mashed red kuri squash.
02 - 3 eggs.
03 - 1 tablespoon whole grain mustard.
04 - 100 ml milk.
05 - 50 g whole wheat flour (T110).
06 - 90 g grated Comté cheese.
07 - 1 teaspoon ground nutmeg.
08 - 1 tablespoon olive oil.
09 - Walnut halves.
10 - Salt.
11 - Pepper.

# Instructions:

01 - Blend squash, eggs, mustard, and milk. Stir in the flour, cheese, nutmeg, and olive oil. Season to taste.
02 - Line a loaf pan with parchment paper. Scatter walnut halves on the bottom.
03 - Pour the mix into the pan and smooth the top.
04 - Bake at 180°C for 45 minutes. Use a knife to check if it's done.
05 - Allow to cool down, then refrigerate overnight before removing and serving.

# Notes:

01 - Chill overnight in the fridge before enjoying.
02 - Stays good for 3-4 days in the refrigerator.

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